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American Salad

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9 ml/ 3 fl oz olive oil
3 ml/ 1 fl oz white wine vinegar
2 large potatoes
3 celery stalks
1 lettuce
2 large, firm tomatoes, thinly sliced
12 black olives
150-200 ml/ 5-7 fl oz mayonnaise


Serves: 4


Mix together the olive oil and vinegar and season with salt to make a vinaigrette.

Boil the potatoes, drain and set aside to cool. Peel and dice. Cut the celery into julienne strips. Separate the lettuce and tear it into pieces. Place the potatoes, celery and lettuce in a bowl and dress with the vinaigrette. Leave for 30 minutes without mixing.

Arrange the tomatoes and olives around the edge of a serving dish. Mix the potatoes, celery and lettuce well and pile on to the centre of the dish. Serve the mayonnaise separately.

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